Beef Stew with Herb Dumplings
Ingredients
- For the stew
- 700 grams Beef (such as shoulder)
- 3 onions
- 2 garlic cloves
- 4 Tomatoes
- vegetable oil (for cooking)
- 200 dark beer
- 1 Tbsp ground paprika
- 1 tsp Caraway
- 1 bay leaf
- 600 milliliters Beef broth
- salt
- freshly ground peppers
- 300 grams Sweet potato
- For the dumplings
- 500 grams bread dumpling
- 200 milliliters milk
- 1 onion
- 1 Tbsp butter
- 2 Tbsps freshly chopped parsley
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- freshly grated Nutmeg
- 2 eggs
- breadcrumbs (as needed)
- For garnish
- thyme
Preparation steps
Rinse the meat, pat dry and cut into cubes. Peel the onions and the garlic and finely dice both. Rinse the tomatoes, trim the stalks and dice. Brown the meat in portions in hot oil, remove and set aside. Sauté the onions and garlic in the pan drippings along with 1 tablespoon of oil. Pour in the beer, add the paprika, tomatoes, cumin, bay leaf and the meat. Add broth so that the meat is barely covered and simmer with the pot half covered for about 2 hours. Stir occasionally and pour in the remaining broth as needed.
Peel the potatoes, coarsely dice and add to the stew after 1 hour of cooking.
For the dumplings, place the croutons in a bowl. Boil the milk, pour over the bread, and let sit for about 15 minutes.
Meanwhile, peel the onion and chop finely. Cook the onions in hot butter in a small pot until translucent, remove from heat and mix in the herbs. Add to the dumpling ingredients. Season with salt, pepper and nutmeg. Beat the eggs, add to the dough and knead well (by hand). If necessary, add some bread crumbs, so that the mixture is malleable.
Bring a large pot of salted water to a boil. Using moistened hands, form the dough into dumplings. Carefully drop the dumplings into the water, reduce the heat and simmer for about 20 minutes.
Season the stew with salt and pepper. Arrange the dumplings on plates, top with the stew and serve garnished with thyme.
